Nut Milk

The best and only homemade nut (cashew) milk recipe you will ever need.

Plant-based milks like those made with almonds, cashews, Brazil nuts, or hemp seeds are both delicious and easy to make!

If you’re using almonds, you’ll need to soak the raw nuts overnight. With raw split cashews, I skip the overnight soak. And, because cashews don’t have a skin, I also skip the straining afterwards. If you’re using almonds, Amy Chaplin says to soak them 6-12 hours before blending.

Ingredients

Instructions

*If using almonds: Place 1 cup of almonds in a small bowl and cover with 2 cups of water. Soak overnight or for at least 6 hours.

Drain almonds.

*If using cashews, you can skip the overnight soaking.

Transfer to a blender and add 4 cups water, vanilla, cinnamon, and salt. Blend on high speed for 1 minute.

Recipe Notes

Make sure to use filtered water and all organic ingredients. The original recipe calls for removing the almond skins after you soak them, if you want to, by all means do that. I didn't, and it still tasted delicious. If you want a smoother milk you can strain it in cheesecloth. This almond, cashew (or nut of choice) milk will keep for about 5 days.